Pot cheesecake with vanilla, blueberry streusel and almonds

Pot of cheesecake with blueberries

Hello lovers! Do you like cheesecake? I must admit that this is my favorite dessert and this for many years. In reality, it is the cake which led me to practice the pastry! There are more than 10 years began in Paris a true love story ...

Pot of cheesecake with blueberries

A friend of the Conservatory asked me if I knew the cheesecake, and even if I had a distant memory of this dessert, I had tasted in my childhood during a trip to the US, je had not yet tasted in Paris. One day she took me to taste it ...

From that moment began the hunt for the best cheesecake in the French capital, the "vatroushka" Jews of the Rue des Rosiers to the Hard Rock Cafe or City Zen Café in the Quartier Latin. I have not stopped trying all those who came to me until the day I decided to do it myself. Since I have made hundreds, and it became my specialty. You will find all the recipes cheesecakes on my blog HERE.

Pot of cheesecake with blueberries

Today's recipe is a bit special: it combines three elements in a pot and even if we cook the streusel, cheesecake is a "no-bake" because the cream does not go in the oven. If you want, you can replace the streusel by cookie crumbs to make it 100% without cooking.

Pot of cheesecake with blueberries

Pot of cheesecake with blueberries

Pot of cheesecake with blueberries

Pot of cheesecake with blueberries

This recipe does not contain egg and therefore suitable for people allergic to that food. It is very easy to make gluten-free too, replacing the flour with its equivalent for celiacs. And presented in this way it is very easy to take!

Recipe for 3 or 4 pots:

See the original article with photos of all stages and nutritional values ​​on Tarthélémy HERE.

For the almond streusel:

  • 50g flour
  • 50g ground almonds
  • 50g sugar
  • 50g butter
  • 1 pinch of salt
  • 1 pinch of cinnamon

For the sauce with blueberries:

  • 100g fresh blueberries
  • sugar 40g

For the cream:

  • 300g philadelphia
  • 200g whipping cream
  • 70g icing sugar
  • the seeds of a vanilla pod

 

Prepare the streusel. Preheat oven to 180 ° C. In a bowl, mix all ingredients with your fingers until a slightly sanded smooth. Put the dough into pieces on a baking sheet lined with wax paper and bake for 10-15 minutes, or until golden brown. Cool and reserve.

Prepare the sauce with blueberries. Place the fruit in a saucepan with the sugar and cook for 5 minutes or until the fruit make their liquid and the sugar is completely dissolved. Pour sauce into jars.

For the cream, whip the cream until it is firm. Mix cheese with sugar and seeds from the vanilla pod. Add whipped cream and stir until the cream is smooth. Fill a bag and then fill the jars of cream. Decorate with streusel and close the jars before refrigerate until tasting.

Eat that dessert fresh ... You will see the cream is perfectly smooth, has a balanced sweetness and astonishing and pure flavor of vanilla. A wonder!

Pot of cheesecake with blueberries

Pot of cheesecake with blueberries

I put you mouth water, right?

Enjoy your meal!

If you want to hear from me often feel free to follow me on:

Facebook

Instagram (add #cuisineenscene hashtag and tag it @cuisineenscene if you publish a photo of my recipes)

Pinterest

Youtube

© 2010-2017 - kitchen scene

All texts and pictures are the property of kitchen Scene, thank you not to use without permission.

Posted in Home | Comments Off on Pot cheesecake with vanilla, blueberry streusel and almonds

decorating ideas and design pecking without moderation!

Still the living room House&Object... Young shoots design HGV decoration, original creation is omnipresent. Perhaps a loft-industrial spirit less now? But instead vintage with a touch of nostalgia for the 50s design, same for the creations weathered retro fashion recycling strand or mottled in flea markets ... or the natural decorating style with a predominance of wood, leather, shearling for maximum comfort, a real cocoon for the home. The choice is vast. A mix of currents to choose and combine according to their tastes and desires.

DOMESTIC
Young French publisher to track and monitor as MUSTACHE
www.domestic.fr

decorating ideas and design pecking without moderation!
WORKSHOP OF FOX
When the embroidery is involved ...
www.atelierdurenard.com
 
decorating ideas and design pecking without moderation!
GERALDINE GONZALEZ
Mystery and fragility, suspended luminaire
www.geraldinegonzalez.com

decorating ideas and design pecking without moderation!

NATHALIE LETE
Funny falsely naive universe
www.nathalie-lete.com

decorating ideas and design pecking without moderation!

MARTIN MARGIELA HOME
Recycled plastic boxes in drawers, lamps - bottles ...
www.maisonmartinmargiela.com

decorating ideas and design pecking without moderation!

Sika DESIGN (Denmark)
A family story!
From generation to generation, rattan furniture continues its interior life and exterior.
After a period subdued, rattan comeback.
www.sika-design.com/

decorating ideas and design pecking without moderation!
KENNETH COBONPUE
Armchair Dragnet as caught in a net ...
www.kennethcobonpue.com/

decorating ideas and design pecking without moderation!

THE SHELTER
www.refuge-megeve.fr/

decorating ideas and design pecking without moderation!

decorating ideas and design pecking without moderation!
Düwel

Bench straw, rustic and country in your home
Award winning House&Subject in January 2012
www.duwel.fr

decorating ideas and design pecking without moderation!

Posted in Home | Comments Off on decorating ideas and design pecking without moderation!

photo exhibit: Marseille in the eye of Plossu

Cape exposure Plossu Marseille. "Marseille is these cities that never forget to fulfill their duty of surprise ..."*. On the lookout behind the window of a bus in the streets of the Cart or on the docks, Bernard Plossu captured the moments of silence, the "Visual jubilation pierced"* The large noisy and chaotic metropolis. In the anonymous crowd, it elects the young girl pressed the captain bad boat, shopping lowering the curtain ... Hanging on the ledge, he seized the wake of a ship sailing, the light that makes a dust on the islands, a biker spinning a lacquered curved sun ... a lunch drenched mist, evening dusk, he makes arise dazzled walkers, cars marauding tiny bathers ...

The exhibition "Marseille Plossu" brings together more than two hundred and thirty pictures of Bernard Plossu performed in Marseille at the turn of the century. Because with René Char, the photographer realized that"A poet must leave traces, not evidence. Only traces are dreaming ".

* Gil Jouanard commenting photos of Bernard Plossu in "Marseille revisited by bus," Anatolia editions.

"Marseille Plossu" from October 13 to December 16, 2012

place:
Old Charity Center
2, Charity Street
13002 Marseille
Such. 04 91 14 58 80.
vieille-charite-marseille.org

On the same dates, Plossu on the trails of the Sainte-Victoire, "White Mountain" Granet Museum in Aix-en Provence.

photo exhibit: Marseille in the eye of Plossu

© On the roof of the Radiant City, signed the Cordbusier Bernard Plossu 1994

By South Side

 

 

 

Posted in Home | Comments Off on photo exhibit: Marseille in the eye of Plossu

10 bottles cheaper than champagne

Not want to invest all his savings in a bottle of champagne? Or simple desire to change, to explore new territories? Good idea: the bubbles are everywhere and there is something for everyone. Sparkling wine, sparkling wine, discover our 10 alternatives cheap champagne ...

10 bottles cheaper than champagne

© istock

Our blows of heart bullous

1. Cava Brut Nature, Tresor, Pere Ventura, 15 euros.
2. Sparkling wine Toul Leucquois, traditional method Bishops, Domain Lelièvre, 9 euros.
3. Crémant de Bourgogne, large pink vintage Veuve Ambal, 6.50 euros.
4. Spumante Terra Cruda 14 euros.
5. Cremant d'Alsace Rosé Nature 2012 Dirler-Cade, 11.80 euros
6. Crémant du Jura Brut Blanc 2011 Montboisie, Fruitière Arbois wine, 10 euros.
7. Crémant de Loire, Vouvray crude, traditional method, The Dilettante, Catherine and Pierre Breton 12 euros.
and others…
- Limoux, ancestral method, The Owner, Sieur d'Arques, 8.40 euros.
- Crémant de Limoux Brut 2010, Resilience, Alain Cavaillès, 11.50 euros.
- Crémant de Bordeaux Brut Nature 2010, Abel Lateyron, 12 euros.

Crémant in France and elsewhere ...
There are Crémant de Loire, Alsace, Jura, Burgundy, Bordeaux and Limoux sparkling of Haute-Savoie, Saint-Péray and Gaillac. There is the famous Spanish Cava, which can be as prestigious as our champagne, but also the Italian spumante sparkling wines without forgetting the German, Belgian, Luxembourg and the British or South African bubbles ... So choose your destination!

From the way champagnes
The sparkling wines of Burgundy, Jura, Alsace and Belgium may look very much like their cousin Champagne. It's normal, they use the same grapes, Chardonnay and Pinot Noir. In addition, all sparkling wines following the 'traditional method', that is to say, their bubbles from a second fermentation in the bottle, just like champagne.

Versions of fruitier wines with less alcohol or
Some grapes give particularly aromatic sparkling like mauzac in Limoux or muscatel, for Italian spumante Asti. Muscat is also used for the Clairette de Die which like the traditional method blanquette de Limoux, as does that between 6 and 8 ° alcohol. Result, they are fruity and easy drinking wines for dessert.

Posted by Zest special issue No. 4 - December 2014 / January 2015 by Ophélie Neiman.

Posted in Home | Comments Off on 10 bottles cheaper than champagne

Prices Henri Langlois 2015: 10th anniversary

 

Henri Langlois PriceIn the family of French prices and film festivals there certainly the Cesars, Cannes, Deauville ... which certainly win far the palm of the media frenzy, but it is good to remember a great name in the history of French cinema on the occasion of meetings and Henri Langlois awards including the 10th edition was held on 30 March 2015.

The ceremony was to frame UNESCO! From 19 am, scramble on the red carpet as the drumbeats of the Republican Guard: a merry hubbub forward amid arrivals of VIPs and photo shoots, to start at 21h.

REPUBLICAN GUARD

REPUBLICAN GUARD

Twelve trophies were awarded and rewarded among personalities, apart from Bruno Coulais, Audrey Dana, Stéphanie Valloatto, Jean-Charle Hue and Marjane Satrapi, it's for their entire career that were celebrated Patrice Leconte, Emmanuelle Riva, André Dussolier, Pierre Etaix, Alain Terzian, André Téchiné and Raoul Peck. Suffice to say the living legends of French cinema! Among those presenting the awards include Claude Lelouch, radiant Brigitte Fossey, the spirited Michel Bouquet, Jean-Pierre Mocky equal to himself ...

Beyond congratulation gender, there were beautiful moments of emotion and also of complicity! In short, they were happy, it was their party!

Marina Vlady, and Marjane M.Bowens SATRAPI

Marina Vlady, and Marjane M.Bowens SATRAPI

Stephanie Valloato and Patrice Leconte

Stephanie Valloato and Patrice Leconte

Audrey Dana and Claude Lelouch

Audrey Dana and Claude Lelouch

But that was about Henri Langlois? This movie crazy (1914-1977) fought all his life for "the movie becomes an art as well as painting or music." He was responsible for the creation of the French Cinematheque with Georges Franju and Jean Mitry.

Henri Langlois

His big idea was to save movies and show. It is in this spirit that conceives the Cinematheque as a museum preserving and exposing everything related to cinema: equipment, costumes, posters, manuscripts ...

Cocteau saw the inventor of the cinephile as "a dragon in his cave full of treasures of cinema." Are there would generation of the New Wave without this awakener of vocations and great programmer?

The spirit of Henri Langlois was present at the 10th ceremony ... be it in the old and new generations, between Marjane Satrapi and Stephanie Valloato, fighting for freedom of expression.

Posted in Home | Comments Off on Prices Henri Langlois 2015: 10th anniversary

My meeting with Clementine Jean-Philippe (sworn contest Duo Delight)

My meeting with Clementine Jean-Philippe (sworn contest Duo Delight)

Cool, I just met one of my friends of the jury (see my previous post) with its Dylan, his companion. This is Clementine Jean-Philippe.

For your function, have you been involved in the launch of the new range of delicious croquettes Duo?

Yes, I was involved in the launch of the new range of PRO PLAN croquettes Duo delight and I am very proud because this is a great product, both nutritionally (because it belongs to the PRO PLAN range) that in terms of taste (for dogs).
Are there has tasting sessions with dogs? How does it happen ? Can you tell me a few lines?

We always offer our dogs taste foods we develop, but in the particular case of Duo Delight we also filmed them, to see how enthusiastically they appreciate the product.

In general, we offer two products together, and we ask them what they prefer that it helps us to move forward in recipes. But sometimes we watch them eat a single product.

With Duo delight, the result was exceptional. The bowls were empty quickly, dogs eyes sparkling with joy and wriggling their tails ... according to our tasters, a real treat! So we were sure to have found a real innovation for the sake of dogs.

How to be sure that the selected kibble for her pet are well suited? Is it always the advice of a vet or not? For example, my mistress has had to make changes in my diet since I was diagnosed with a hepatic problem and I have to eat only light kibble.  

We must choose a product well suited to his dog, his size, his activity level, overweight for his tastes and potentially its particular sensitivities. If in doubt, always seek the advice of your veterinarian. In the case of a health problem out, your veterinarian will prescribe a dietary food (eg Purina Veterinary Diets).

Voltaire, in my opinion you do not really have liver problem, but rather a very good appetite ... am I wrong? This is why we thee prescribed light kibble? To prevent a risk of overweight, is not it?

Yes, well done!
What are the rules for a healthy diet? Give your dog kibble always the same once we found those adapted? If we decide to change it, how not to disturb him?

Once we found the nuggets that are of good quality, well digestible (feces should be well formed) and the dog enjoys, it is always possible to vary the products. It must be ensured to a food transition on at least one week by reducing gradually the usual food and increasing the dose of the novel food. Dogs, unlike humans, need time to adapt to a new food and to digest it well because they are carnivores and not omnivores.

Never extras between meals? What is your position? If so, what are the extras tolerated? Better is suitable biscuits or kibble as a reward? You understand me, I am greedy and I begging all day! My mistress is not cool at all, it is wrong?

My opinion is that most often you do not really need to, and if it's not a good idea to feed you without food. Unless you be in a period of learning and merit of small rewards for better learning (and in this case, some kibble can be useful). It is also possible to give you dog biscuits. Moreover, there are suitable ProPlan biscuits. But we must now remove some kibble meal so as not to increase the daily ration in total, this may make you gain weight.

I saw that you had published some years ago a book on cat food, well then nothing for us dogs? You disappoint me, I hope this is in preparation.

In fact, I wrote a book on the cat's diet because they are specially made, felines and very different from you, dogs. But I just published this year in English a book on gastrointestinal disorders in dogs and cats with my friend Andy Sparkes. You see, I love you too!

Have you a favorite in the first pictures of the candidates?

It's hard to choisir.Il I have to think ... I still leaves time.

What is your dog's name ? This is the same family as Bo the dog Barak, right?

His name is Dylan, but it's a water dog Spanish ... it seems that my Barak a Portuguese water dog, right?

Yes exactly !

To learn more about competition Duo Delight finest canine smile: Deadline July 31, 2013.

Posted in Home | Comments Off on My meeting with Clementine Jean-Philippe (sworn contest Duo Delight)

The Arches of Jean-François Rauzier in Dinard

The Palace of Arts and Festival opens its doors to "hyperphotographe" Jean-François Rauzier and its project "Arches". The artist is the creator of a new photographic technique: he assembles, thanks to digital, hundreds of photographs taken from several points of view. Playing with these images, working the skies, characters and landscapes, photographer completes the set by retouching light to make true works of art that captivates the imagination and invites the viewer to travel. The reality and fiction come together in a tribute to civilizations and myths that still haunt our memories.

Exhibition "The Arches" Jean-François Rauzier until 1 April 2013

place:
Palace of Arts and the Festival, 2, Boulevard Wilson, 35800 Dinard. Such. 02 99 46 50 63.

hours:
Every day except Monday from 14h to 18h30.

Prices :
3 € and free entry for under 18, Enora Card, disabled and / or handicapped, press, ICOM card.

The Arches of Jean-François Rauzier in Dinard

Thousand steps, photographic print, 150 x 250 cm, 2012 Photos © Jean-François Rauzier

For West Side

Posted in Home | Comments Off on The Arches of Jean-François Rauzier in Dinard

Wood Magic in Val d’Isere

11-600-val4.jpg

1-600-.jpg

300-shower val.jpgHello,

Initially, it was two apartments in a building in Val d'Isere he had meet after a major breakthrough in a supporting wall 4 tons of concrete out of the apartment. The decor is decidedly wanted "warm atmosphere of a wooden chalet".A eighteenth century barn which dismantled in Burgundy (Noted on Napoleon cards 1) resulted in the recovery of old wood with an extraordinary color, some of which were marked in 1706, and others bore traces of wooden marker carpentry journeymen carpenters of the time.

All woods are carefully cleaned without removing their natural patina given by time, then listed, worked at the size of works to which they were intended, and mounted in white workshop before being transported to the site for the final assembly . A second youth for all these woods born in about 1600, decoration of an apartment of one of the most beautiful ski resorts in France.

To save weight and allow to mount them manually on the 2nd floor of the building, some of them were hollow. The work of 8 m3 of wood was three months in the studio and all was made in less than 100 days per 2 owners. A barn facade with local stone roof separates the space between the kitchen and the dining area. The doors are covered with old sliced ​​wood and forged antique nails. The shower was treated in the same spirit, by using local stone to dress the walls.

Bernard

450-val2.jpg

2-450-val1.jpg
Posted in Home | Comments Off on Wood Magic in Val d’Isere

Spread peanut, cocoa, and coconut (vegan)

Spread peanut, cocoa, and coconut (vegan)

If you still have a little peanut puree and you do not know what to do, this recipe is for you!

A spread and very tasty vegan ... I loved it!

Spread peanut, cocoa, and coconut (vegan)

In a small pot:

  • peanut puree 70g (with salt)
  • full of brown sugar 20g
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon of liquid vanilla flavor
  • 1 teaspoon coconut flavoring
  • 3 tablespoons olive oil

Mix all ingredients and put in a pot that you let soak 5 minutes in a pot of boiling water. Let cool before refrigerate.

The spread is very creamy at room temperature:

Spread peanut, cocoa, and coconut (vegan)

Cold will be a little firmer, but still spreadable (a bit like soft butter). The ideal is to get out the jar 1/2 hour before serving so that the dough soften slightly. I cold spread on a hot toast and background, while remaining dense and doughy as I like. It's perfect!

Spread peanut, cocoa, and coconut (vegan)

You can also do it with almond butter, hazelnuts, pistachios ...

Spread peanut, cocoa, and coconut (vegan)

Or put the mango flavor, banana, strawberry fruity for a release!

Spread peanut, cocoa, and coconut (vegan)

Enjoy your meal :-)

Posted in Home | Comments Off on Spread peanut, cocoa, and coconut (vegan)

The 60 for my outdoor furniture

The 60 for my outdoor furniture

If like me you have done your studies in the Latin Quarter is on the chairs of the Luxembourg Garden you have worn your jeans by remaking the world (as if no student had thought and that May 68 had not existed). This is my first encounter with Fermob. Outdoor furniture with pure and timeless lines that make it a classic constantly renewed. (With such a sentence, I could almost work for Elle Decoration)

Last year I shared with you my absolute love for Acapulco chair edited by Sentou if 50 years ... This year, I would spend well to the 60 'with the new chair Fermob: The Sixties. wicker for comfort, slightly reclined to invite a nap and base metal design.
The chair is available in 3 colors (mastic, eggplant and green) and I really liked that they push the concept 60's all the way by offering the bright colors of their color chart as anise, verbena and turquoise ...

www.fermob.fr

Posted in Home | Comments Off on The 60 for my outdoor furniture

wallpaper when you hold us!

Why I am a real adept wallpaper ? Because only one lé wallpaper sets the tone of a room. then is to accessorize the room following the theme! The paper will guide you.

To illustrate this idea I found three sites specializing in the sale of wallpapers (oriented "child"). Paper and friezes are very friendly and are staged in a superb manner. The 3 sites: www.greatlittlerooms.co.uk - www.lilipinso.com/fr - www.scandinaviandesigncenter.com

Then you are more into small knots, geometric shapes, raindrops, clouds, flowers?

wallpaper when you hold us!

PAPER Fleece Mural - SMALL KNOTS - DESIGN: My lovely thing - € 45 - www.lilipinso.com/fr

wallpaper when you hold us!

STICKER - black Claudine Col - DESIGN: My lovely thing - € 14.50 - www.lilipinso.com/fr

wallpaper when you hold us!PAPER Fleece Mural - Chabada - DESIGN: Chloé Lefeuvre - 45 € - www.lilipinso.com/fr

wallpaper when you hold us!

Wall Mural - CONFETTIS mind - € 45 - DESIGN: Soizic Gilibert - www.lilipinso.com/fr

wallpaper when you hold us!wallpaper when you hold us!wallpaper when you hold us!
Friesland adhesive Peas - DESIGN: Elodie Pasgrimaud - 29,90 € -www.lilipinso.com/fr

wallpaper when you hold us!

PAPER Fleece Mural - CONFETTI - DESIGN: Clemence G. - 45 € - www.lilipinso.com/fr

wallpaper when you hold us!

PAPER Fleece Mural - HOUSE & STARS (GRAY) - 45 € - DESIGN: L'Atelier Des Pieds et des Ailes - www.lilipinso.com/fr

wallpaper when you hold us!

PAPER Fleece Mural - RAINBOW - LITTLE RAIN - DESIGN: Sophie Cordier - 45 € - www.lilipinso.com/fr

wallpaper when you hold us!

PAPER Fleece Mural - IN MY HOUSE - 45 € - DESIGN: Pepillo - www.lilipinso.com/fr

wallpaper when you hold us!

Amelie wallpaper - 110 € - www.scandinaviandesigncenter.com

wallpaper when you hold us!

Claudia wallpaper by Sandberg - 103 € - www.scandinaviandesigncenter.com

wallpaper when you hold us!

All star wallpaper, Candy - www.greatlittlerooms.co.uk - £ 78.00

wallpaper when you hold us!

By Hampus Sandberg - www.greatlittlerooms.co.uk - £ 56.50

Posted in Home | Comments Off on wallpaper when you hold us!

Waffles with chocolate and coconut milk, chocolate-coffee sauce and Baileys

waffles

I rarely use my waffle, but the few times when I go out I end up with a recipe as delicious than surprising! I think back to my vegan waffles limp which proved succulent e.g. :-)

This time I did not know what to do with a rest of coconut milk. I soon thought that he could marry with delight cocoa in a waffle batter. So there I was improvising a recipe, which I decided to add coffee and Baileys at the last moment. And I got fluffy waffles taste irresistible. And with only 8 grams of sugar in the dough!

Serve with ice and chocolate sauce, coffee and Baileys I concocted to accompany them and you will go to lick the plate so as not to leave a trace!

waffles 1

8-10 waffles:

60g soft butter

4 eggs

coconut milk 240ml

1 sachet of vanilla sugar

2 cocoa C.S.

1 C.S. Baileys

1 dc instant coffee powder

For the sauce:

dark chocolate 50g

2 C.S. Baileys

2 C.S. water

1 dc instant coffee powder

waffles 3

Mix the softened butter with the egg yolks, then add the coconut milk and vanilla sugar. Beat the egg whites with a pinch of salt. Add them to the above mixture, then add the cocoa, coffee and Baileys.

For the sauce, melt all ingredients at low power in the microwave.

Cook the waffles and serve them accompanied by ice and hot sauce.

waffles 5

I advise you my recipe vanilla ice cream favorite, perfect for the occasion.

waffles 9

Or why not downright ice waffles?

12 waffles

13 waffles

If my recipes you like, feel free to follow me on:

Facebook

Instagram (add the tag #cuisineenscene if you publish a photo of my recipes)

Pinterest

Youtube

Enjoy your meal :-)

Posted in Home | Comments Off on Waffles with chocolate and coconut milk, chocolate-coffee sauce and Baileys

The charm of a decorative mottled with Karine

My house is a profession of faith in what I like to achieve in Deco with my clients. I like the style "mix & game, "marry the old and the modern, industrial style and country style, I avoid the total look, always terribly boring. I like the originality and daring mixtures. Inveterate bargain hunter, I like to give a second chance to modest furniture in the restaurant or in the giving a new look. I love incorporating antique elements in a house and look like they have always been there. Follower of feng shui, I like to balance the colors and materials hot and cold in each room. I like to remove the doors to open space, improve traffic flow, leaving more room for citizens and furniture. I also like fabrics and noble materials: linen, cotton, silk, solid wood, steel. In my house, I also much inspired by the light and colors of nature, in order to back it up inside. Karine

The kitchen :

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The master bedroom: The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The living room :

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The bathroom :

The charm of a decorative mottled with Karine

The charm of a decorative mottled with Karine

The house seen from the outside:

The charm of a decorative mottled with Karine

Posted in Home | Comments Off on The charm of a decorative mottled with Karine

The minute Deco: Inspiration Baptism

That's it, we're back in the Pyrenees. After a few days of recovery, I plunged headlong into the organization Soline baptism planned for August 31

The opportunity is too good, I always dreamed of creating an ephemeral decoration! and what could be more inspiring setting for this event as a lunch in the shade of a walnut tree?

Starting point of my thinking: I want a decor mixing vintage and Nordic spirit .... Ummm ... not easy. So, if you read me regularly you most likely know how I benchmarked on Pinterest ... obviously (see Inspiration Baptism) ...

To give a festive air to the party, we will hang in tissue paper pompoms in the trees, to the colors, I do not really know yet, pink and white, gray, coral, and can be a little blue…

The minute Deco: Inspiration Baptism

via Catch My Party

Instead of the traditional flowers, tassels of silk and paper windmills, all in customized vases:

The minute Deco: Inspiration Baptism

via Miss Lace

The minute Deco: Inspiration Baptism

via Hello Darling

The minute Deco: Inspiration Baptism

via Decor 8

To place people, pretty American labels:

The minute Deco: Inspiration Baptism

via Wedding Chicks

And finally, in pretty boxes kraft for traditional sweets ...

The minute Deco: Inspiration Baptism

via Boxes of the Sardine

Well, the ideas are there, it's already a good point, now, there is more to roll up their sleeves ... Fortunately, I still have two weeks holiday and more ... Go between two bathroom beach and / or pool, I should be able to get there ...

And you, something to celebrate soon?

Soon for other adventures ... Deco.

Posted in Home | Comments Off on The minute Deco: Inspiration Baptism

Italian Cake

Italian Cake
 
Italian Cake and here we regorgés a full sun toItaly. Melon, Parme's ham, black olives, ricotta, we are with him, traveling the country colors. 
Skeptical as always, when I discovered a new variant cake, I say "again and again" for this delicacy that can serve soon toaperitif or sliced ​​for a beautiful entrance. 
We're talking an hour of cooking. Yes and no, according to the ovens. We will monitor the tip of the knife. 
It does not add salt because the Parme's ham already has, and the little taste melon gives it sweeter that will delight our buds
We will wait to be a little cold, to cut it. So, just a little patience before enjoying it.
   

Italian Cake

Italian Cake   

preparation: 15 min -  cooking: 1 pm Cost : easy and affordable 

 For 6 persons 

 One buys ! 

 1 medium melon
8 Parma ham 

 It was in the closet and down the fridge!  

2 eggs
200 g ricotta
100 g pine nuts
180 g flour
1 teaspoon baking powder
1 bunch basil
5 tablespoons of olive oil
25 black olives
salt pepper  

preparation:  - Cut the flesh of melon into small cubes and let them disgorge with salt in a colander time of preparation cake. Preheat the hot furnace initially to 250 ° C (th.8-9) 

 - Whisk eggs and ricotta, then add the flour, the yeast, the basil leaves chased the Pine nuts, the Parme's ham cut into small pieces, the brissures 20 olives, and a little pepper. We can add a little salt, but after station. 

 - The dough is sticky, it's normal.  

 - Drain the melon and add it delicately to the preparation. You see, the paste will work very well. 

 - Then brush a baking cake olive oil. Pour batter into the mold and decorate with remaining black olives

 - The oven down to 175 ° C (th-6) and bake for about 1 hour (depending on oven) .It is better to check with the tip of a knife. 

 Serve cake just warm if it is prepared for a starter, accompanied by a green salad.  Otherwise cold for the right ofaperitif

Posted in Home | Comments Off on Italian Cake